It’s gratifying to see mainstream local media providing some coverage for pop up restaurants in Austin. Of course, for it to happen, a bunch of entrepreneurs had to come in from New York City and Beverly Hills but still.

Baby steps.

Tomorrow night, March 6th 2014, a Beverly Hills outfit called Scratch Bar pops up once at ArtProm (430 w. 2nd st.) before settling in for a ten night run at a place called Collective Status (516 e.6th st).. As is the custom with many pop ups, the team behind the venture is going high dollar for night one at $150 per person. Let’s hope the ArtProm folks are well heeled. Chef Philip Frankland will be on the skillets. Reservations at sxsw@scratchbarla.com.

Humble little burger joint Shake Shack invades Austin in a food truck starting Saturday March 8th 2014. We picture Danny Meyer hunched over the steering wheel, pulling out of New York City wondering just what in the Hell he’s gotten himself into as he slowly realizes it’s a long ass drive to Austin. In a food truck. Shake Shack will be parked at 6th and Red River March 8,9,10 and then move east of I-35 to 907 E. 6th St for service between March 11-14th.

IBM, you may have heard of them, are bringing a food truck to SXSW for a series of pop ups at the interactive portion of the soiree March 7th-11th. They’ve partnered with the Institute of Culinary Education and the menu will be spat out by supercomputer “Watson” Human component. James Briscione, the director of culinary development at ICE will be manning the skillets. No word on where the truck will be parked.

Dominique Ansel will be serving cronuts to the crowd at an Allison+Partners party at the Stephen F. Austin on Congress. This is a one night pop up Sunday March 9th. Mere mortals will not be allowed in but if you’re carrying the SXSW laminate you will be in clover.

The Scrumptious Chef crew reband for Masters of Pork: East Austin Charcuterie Project on Saturday April 5th at Tamale House East at 7pm. Expect plenty 18 month old country ham from the oldest smokehouses in Kentucky and Tennessee as well as house cured bacon, porchetta and seafood boudin. As usual there will be plenty Saint Arnold’s beer and a guest pastry chef from one of the top kitchens in Austin.

As a ramp up, Tamale House East will be hosting East Austin Salsa Shootout 2, a hot sauce competition with the winner getting brunch for two at Four Seasons Austin.